Homemade Thengai Sevai Recipe - Coconut Idiyappam Recipe
A vegetarian South Indian Recipes recipe with idli rice, fresh coconut - grated, mustard seeds. Ready in 2h 40m, serves 2.
Curated byAditi Iyer🇮🇳
- 1
To begin making Thengai Sevai/ Idiyappam Recipe, first wash and soak the rice in water, such that the rice is completely immersed in water
idli rice(2 cups) - 2
Let it soak for about 2 hours
- 3
Transfer to a mixer and grind to get a smooth paste
- 4
It must be of semi-thick pouring consistency and not of a liquid consistency
- 5
The next step is to make the steamed dumplings/ idli and then the make the idiyappam /sevai in the sevai maker
idli rice(2 cups) - 6
Place the sevai/ idiyappam batter in greased idli molds and steam for 10 minutes
idli rice(2 cups) - 7
Once the rice idlis are steamed we will make the sevai
idli rice(2 cups) - 8
The batter will begin to leave the sides of the pan and will form a thick shiny big ball of dough
- 9
This process will take about 15 to 20 minutes
- 10
The next step is the press the hot idlis in the sevai/ idiyappam maker or the sevai maker or a press, also called as sevai nazhi
idli rice(2 cups) - 11
This is the most crucial stage
- 12
The idlis should be hot when you press to make the noodles
idli rice(2 cups) - 13
If it turns cold you will not be able to press the dumplings to get the noodles
- 14
Proceed to hot press one at a time by turns the wheels of the sevai nazhi to get the uber soft noodles
- 15
Continue till you are done with all the sevai idli
idli rice(2 cups) - 16
Transfer the sevai to a large bowl as and when you finish
- 17
You sevai is now ready to be flavoured or eaten
- 18
The final step is to make the Thengai Sevai Recipe
- 19
Heat a kadai and add the oil
- 20
Add the mustard and allow it to crackle
mustard seeds(1 teaspoon) - 21
Add the green chillies, ginger, peanuts, curry leaves and saute for a few seconds
dry red chillies - broken(2)roasted peanuts (moongphali)(1/4 cup)green chillies - finely chopped(2)sprig curry leaves(2)inch ginger - finely chopped(2) - 22
Now add the freshly grated coconut and the steamed rice sevai/idiyappam and give the Thengai Sevai a quick stir
idli rice(2 cups)fresh coconut - grated(1/2 cup) - 23
Stir until well combined
- 24
Check the salt and spice levels and adjust to suit your taste for the Thengai Sevai/ Idiyappam recipe
- 25
Serve the Thengai Sevai/ Idiyappam for breakfast, a teatime snack or even for dinner along with Coconut Chutney or Mor Kuzhambu
fresh coconut - grated(1/2 cup)
Nutrition Facts
Per serving
Rate this recipe
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Homemade Thengai Sevai Recipe - Coconut Idiyappam Recipe
A vegetarian South Indian Recipes recipe with idli rice, fresh coconut - grated, mustard seeds. Ready in 2h 40m, serves 2.
Curated byAditi Iyer🇮🇳
Directions
25 steps- 1
To begin making Thengai Sevai/ Idiyappam Recipe, first wash and soak the rice in water, such that the rice is completely immersed in water
idli rice(2 cups) - 2
Let it soak for about 2 hours
- 3
Transfer to a mixer and grind to get a smooth paste
- 4
It must be of semi-thick pouring consistency and not of a liquid consistency
- 5
The next step is to make the steamed dumplings/ idli and then the make the idiyappam /sevai in the sevai maker
idli rice(2 cups) - 6
Place the sevai/ idiyappam batter in greased idli molds and steam for 10 minutes
idli rice(2 cups) - 7
Once the rice idlis are steamed we will make the sevai
idli rice(2 cups) - 8
The batter will begin to leave the sides of the pan and will form a thick shiny big ball of dough
- 9
This process will take about 15 to 20 minutes
- 10
The next step is the press the hot idlis in the sevai/ idiyappam maker or the sevai maker or a press, also called as sevai nazhi
idli rice(2 cups) - 11
This is the most crucial stage
- 12
The idlis should be hot when you press to make the noodles
idli rice(2 cups) - 13
If it turns cold you will not be able to press the dumplings to get the noodles
- 14
Proceed to hot press one at a time by turns the wheels of the sevai nazhi to get the uber soft noodles
- 15
Continue till you are done with all the sevai idli
idli rice(2 cups) - 16
Transfer the sevai to a large bowl as and when you finish
- 17
You sevai is now ready to be flavoured or eaten
- 18
The final step is to make the Thengai Sevai Recipe
- 19
Heat a kadai and add the oil
- 20
Add the mustard and allow it to crackle
mustard seeds(1 teaspoon) - 21
Add the green chillies, ginger, peanuts, curry leaves and saute for a few seconds
dry red chillies - broken(2)roasted peanuts (moongphali)(1/4 cup)green chillies - finely chopped(2)sprig curry leaves(2)inch ginger - finely chopped(2) - 22
Now add the freshly grated coconut and the steamed rice sevai/idiyappam and give the Thengai Sevai a quick stir
idli rice(2 cups)fresh coconut - grated(1/2 cup) - 23
Stir until well combined
- 24
Check the salt and spice levels and adjust to suit your taste for the Thengai Sevai/ Idiyappam recipe
- 25
Serve the Thengai Sevai/ Idiyappam for breakfast, a teatime snack or even for dinner along with Coconut Chutney or Mor Kuzhambu
fresh coconut - grated(1/2 cup)
About this recipe
A vegetarian South Indian Recipes recipe with idli rice, fresh coconut - grated, mustard seeds. Ready in 2h 40m, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
